June 03, 2011

Fabulous Friday Food: Leek Ricotta and Mushroom Fritatta

Happy Friday everyone!

My bestie Rosie in Australia sent me this fabulous Donna Hay book for my birthday that is just brilliant. Its called a Cooks Guide and its just got some great recipes in, stables for day to day meals and some more impressive dishes too as well as lots of baking. I love Donna Hay. Her recipes always feature such lovely fresh healthy ingredients and the books are always beautiful.



Here is the first recipe that I made from the book - Leek, Ricotta and Mushroom Frittata.  So easy for a weekday meal and it went down a treat with H2B and Father in law to be.




Ingredients (Serves 2)

50g butter

2 leeks, trimmed and sliced

300g button mushrooms, sliced

200g fresh ricotta

sea salt and cracked black pepper

6 eggs

½ cup (125ml) pouring (single) cream

baby rocket (arugula) leaves dressed with lemon juice and olive oil, to serve

Method
 
Preheat oven to 180°C (355°F). Heat the butter in a large, deep frying pan over high heat. Add the leeks and mushrooms and cook for 3–5 minutes or until brown. Spoon into a lightly greased 20cm x 30cm baking dish and top with ricotta, salt and pepper. Whisk eggs and cream in a bowl, pour over leek mixture and bake for 15–20 minutes or until puffed and golden. Slice and top with baby rocket to serve.

Do give this recipe a go ! I'm sure you will love it!

Happy Weekend

Rachie xo

1 lovely comments:

Will @ Bright.Bazaar said...

I love Donna Hay's work. I pick up her magazine occasionally, but always read her entertaining piece in Livingetc. Have a lovely weekend, hun! xx